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Preparation:
15 minutes Cooking: 45 minutes |
Servings:
4 - 6 |
Ingredients
750 g pumpkin [butternut, Queensland blue or Jap] 500 g sweet potato 1 brown onion 1 clove garlic 1 thump sized piece of ginger 1/2 tbsp cumin seeds 1 tsp chilli flakes 1.5 L vegetable stock Salt, pepper, olive oil |
Method
Peel pumpkin and sweet potato and chop into small pieces [save the seeds]. Peel and slice onion, garlic and ginger and add 2 tbsp of oil until onion is softened. Add the cumin, chilli flakes, chopped pumpkin and sweet potato. Cook for 5 minutes and add the stock. Add enough stock [and water] if required to just about cover the vegetables. Bring to the boil, reduce heat and simmer for 35-40 minutes until pumpkin is tender. Adjust seasonings and allow to cool. Meanwhile, dry roast the pumpkin seeds in a frying pan or in a preheated oven at 170 degrees until dry and crisp [approx. 25-30 minutes]. Use a stick blender or liquidise the cooked vegetables using a food processor or blender. Serve with a spoonful of natural yoghurt or sour cream stirred though and garnish with the toasted pumpkin seeds and chopped parsley. **The cumin, ginger and chilli flakes give this soup an earthy, spicy warmth. ** For a more substantial meal serve with a thick slice of sourdough bread that has been grilled and rubbed over with a garlic clove, drizzled with olive oil and sprinkled with grated parmesan cheese. |